Think of a meal that’s fun, comforting and full of crunch this Loaded Potato Taco Bowl checks all those boxes. Golden roasted potato cubes form the flavorful base, topped with savory spiced beef, melty cheese, fresh guacamole and salsa bursts of freshness. It’s more than just tacos it’s a bowl of joy that’s perfect for a weeknight dinner or a casual get-together with friends. Your family will love the texture, your guests will love the taste, and you’ll love how easy it is to pull together.
What Is Loaded Potato Taco Bowl / Why It’s Special
The Loaded Potato Taco Bowl takes the best parts of tacos seasoned meat, cheese, toppings and gives them a twist by replacing corn or tortilla chips with crispy roasted potatoes. Those potatoes not only hold up under all the toppings, they add satisfying heft so no one raids the pantry an hour later. The mix of textures (crisp-potato, juicy beef, creamy guac) plus big bold flavor makes this dish stand out in the crowd.
Ingredients You’ll Need
For the Potatoes
- ~700 g (about 1 lb 9 oz) potatoes, diced into ~¾ inch cubes
- 2 Tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp freshly cracked black pepper
For the Beef Filling
- 1 Tbsp extra-virgin olive oil
- ½ red onion, finely chopped
- ~500 g (1 lb 2 oz) ground beef
- 1 Tbsp sweet paprika
- 1 Tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp sea salt
- ¼ tsp freshly cracked black pepper
- 2 Tbsp tomato paste
- ¼ cup (≈ 60 ml) water
For the Guacamole
- 2 ripe avocados, mashed
- ¼ bunch cilantro (coriander), finely chopped
- ¼ red onion, finely diced
- Juice of 1 lime
- ½ tsp sea salt
- ¼ tsp black pepper
For the Salsa
- 2 tomatoes, finely diced
- ¼ bunch cilantro, finely chopped
- ¼ red onion, finely diced
- Juice of 1 lime
- ½ tsp sea salt
- ¼ tsp black pepper
To Serve
- ~2 cups (≈ 250 g) shredded Mexican cheese blend
- Lime wedges (optional)
- Additional toppings, if desired: sour cream, pickled jalapeños, crushed tortilla chips
Step-by-Step Instructions
Step 1: Roast the Potatoes
Pre-heat the oven to 425 °F (≈ 220 °C). On a large baking tray lined with parchment, spread the diced potatoes. Drizzle with olive oil, then sprinkle the paprika, garlic powder, salt and pepper. Toss to coat evenly and spread out in a single layer so they crisp nicely. Bake ~40-45 minutes, flipping once halfway through until golden and crisp.
Step 2: Cook the Beef Filling
While the potatoes roast, heat the olive oil in a large heavy-based skillet over medium-high heat. Add the chopped onion and cook for ~1-2 minutes until just softened. Add the ground beef, breaking it up with a spoon, and cook ~3-4 minutes until browned. Sprinkle in the paprika, cumin, onion powder, garlic powder, oregano, salt and pepper stir ~30 seconds to bloom the spices. Add tomato paste and stir ~1 minute, then pour in the water and simmer ~3-4 minutes until most of the liquid is gone.
Step 3: Prepare the Guacamole & Salsa
In separate bowls:
- Guacamole: Mash avocados, then stir in cilantro, red onion, lime juice, salt and pepper.
- Salsa: Combine diced tomatoes, cilantro, red onion, lime juice, salt and pepper. Chill if possible.
Step 4: Assemble the Bowls
Divide the roasted potatoes among 4 serving bowls. Top each bowl with a generous scoop of the beef mixture. Sprinkle ~½ cup of the shredded cheese blend over each and, if you like melty cheese, return bowls to the oven for ~2 minutes until cheese just melts. Then dollop on guacamole, spoon the fresh salsa and add any extra toppings you like (sour cream, jalapeños, tortilla chips). Serve with lime wedges.
Tips / Variations / Why You’ll Love It
- Tip: Use Yukon Gold or red potatoes for a tender interior and crisp edges.
- Tip: Give the potatoes enough space crowding them means steam instead of crisp.
- Variation: Swap ground beef for ground turkey or shredded chicken to lighten it up.
- Variation: Use sweet potatoes instead of regular for a sweet-savory twist.
- Why You’ll Love It: This recipe brings the appeal of tacos in bowl form, the potatoes add hearty texture, and you get fresh toppings that elevate it from weeknight dinner to crowd-pleaser.
FAQs
Q1. Can I use frozen potatoes instead of fresh?
You can, but fresh diced potatoes give the best crisp. If using frozen, make sure to pat dry and reduce cooking time accordingly.
Q2. How far ahead can I prep the toppings?
You can make the guacamole and salsa a day ahead. Keep them covered and chilled so flavors meld.
Q3. Can this be made vegetarian?
Absolutely! Replace the beef with seasoned beans, lentils or a plant-based meat alternative. The potato base and toppings still shine.
Q4. How do I keep the potatoes crisp if reheating leftovers?
Reheat in the oven at 400 °F (≈ 200 °C) for ~5-10 minutes or use an air fryer for best results microwaving tends to make them soggy.
Conclusion
This Loaded Potato Taco Bowl hits all the comfort-food sweet spots: crunchy, flavorful, easy to customize and totally satisfying. It becomes a favorite easy dinner or fun weekend dish. Dive in, experiment with toppings, and enjoy every cozy bite.
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because comfort should always be this delicious!